David Kinch's Michelin Garden

You’ve heard all about farm-to-table restaurants and chefs who start their day at the greenmarket. But there’s a new crop of farm-friendly chefs taking sourcing a step further, chefs who won’t call produce local unless its truly their own. None more so than Manresa‘s David Kinch, who selects every seed.

In our August issue we visit Kinch at Love Apple Farms, which provides 100 percent of the produce for every plate at Manresa, just 13 miles away. Kinch shares his story–starting with the hunt for great ingredients, needing more control, craving diversity, a mind-boggling obsession with reinventing his food–and it’s one that you won’t want to miss.

Pick up a copy of our August issue on newsstands now to find the story “The Michelin Garden,” written by Daniel Duane, along with Peden and Munk photography and four of Kinch’s best recipes.